eng Science and Education Publishing American Journal of Food Science and Technology 2014-01-13 2 1 17 20 10.12691/ajfst-2-1-3 AJFST2014213 article Edoun Marcel edounmarcel@yahoo.fr 1 Kuitche Alexis 1 Giroux Fran?ois 2 Laboratory of Energetic, Drying and Thermal Process, ENSAI, Ngaoundere, Cameroun CIRAD UMR QualiSud, TA 40/15 73, rue J.F. Breton, Montpellier, Cedex 5, France This study is a contribution to knowledge the color loss of pineapple slices during hot air drying process. The kinetics of color degradation of pineapple (Ananas cosmosus) slices were investigated at 40-60°C and at two drying principles: parallel airflow and traversing airflow. Those temperatures are in the range used to dry the commercial pineapple in tropical humid zone. Color changes associated with heat-treated slice were monitored using Hunter colorimeter (L, a, b, total color difference E). The results showed that temperature had a signi?cant e?ect on the color loss of pineapple slice during the process. At 60°C the color loss is less perceptible. The parallel flow drying process permits us to obtain high color quality during thermal process. http://pubs.sciepub.com/ajfst/2/1/3/ajfst-2-1-3.pdf drying principlethermal treatmentcolor parametersquality product